Black Bean Brownies
A surprisingly delicious and fudgy brownie where black beans replace flour. The trick: serve them first, then reveal the secret ingredient!
Ingredients
- 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
- 2 tablespoons cocoa powder (10g)
- 1/2 cup quick oats (40g)
- 1/4 teaspoon salt
- 1/3 cup pure maple syrup, honey, or agave (75g)
- Pinch uncut stevia OR 2 tablespoons sugar (or omit and increase maple syrup to 1/2 cup)
- 1/4 cup coconut or vegetable oil (40g)
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup to 2/3 cup chocolate chips (not optional — omit at your own risk!)
- Extra chocolate chips for topping (optional)
Instructions
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Preheat oven to 350°F. Grease an 8x8 inch pan.
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Combine (1 1/2 cups) drained and well-rinsed black beans, (2 tablespoons) cocoa powder, (1/2 cup) quick oats, (1/4 teaspoon) salt, (1/3 cup) maple syrup, sweetener of choice, (1/4 cup) oil, (2 teaspoons) vanilla extract, and (1/2 teaspoon) baking powder in a good food processor.
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Blend until completely smooth. Really blend well — the texture and taste will be much better with thorough blending. A blender can work if you must, but a food processor is recommended.
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Stir in (1/2 to 2/3 cup) chocolate chips by hand.
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Pour batter into the greased pan. Optionally sprinkle extra chocolate chips over the top.
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Bake for 15-18 minutes.
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Let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, place them in the fridge overnight and they will magically firm up!
Notes
- Rinse the black beans very well to minimize any bean flavor
- A food processor gives much better results than a blender
- The chocolate chips are essential — they help mask any residual bean flavor and add the right fudgy texture
- Don’t skip the cooling time — they firm up significantly as they cool
- In all the times this recipe has been served, no one who didn’t know beforehand has ever guessed the secret ingredient!